How to brew this

Suggestion
Ratio
1:2.1
1:16
Temp
93°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Medium-Light · 4/10
Type
Single origin
Origin
La Coqueta, Génova, Quindío, Colombia
Process
Washed
Tasting notes
TangerineMilk chocolateCaramel
Varietal
Castillo
Species
Arabica
Altitude
1560 masl
Farm
Finca Palmichal
Producer
Atilano Giraldo
About
Grown high in the western Andes near Génova, Quindío, by third-generation producer Atilano Giraldo. The 53-hectare farm takes two harvests a year; ripe cherry is washed at a nearby wet mill, then dried and prepared for export in Armenia. Pulp becomes organic fertiliser and process water is filtered and recycled.

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FAQ

Where does Palmichal come from?

Palmichal comes from La Coqueta, Génova, Quindío, Colombia. It is a washed coffee. It grows at 1560 masl.

What does Palmichal taste like?

Café Grumpy lists tangerine, milk chocolate and caramel.

How do I brew Palmichal?

Start at 1:2.1 for espresso or 1:16 for pour-over. Brew it at 93°C (199°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.

What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.